Cranberry-Orange Tequila Cocktail With Cinnamon 蔓越莓柳橙龍舌蘭雞尾酒

I'm not big on drinks and don't normally order drinks when I go out, but occasionally, when we have friends over for dinner, I like to make some light cocktails to go with the hors d'oeuvres and to whet our appetites before the meal. This time of year is cranberry time. Their ruby red colour always fits the holiday season so well, and their tartness is just tart enough to remind us to feed our souls a little extra sweetness over the coming year. For this drink, I used fresh cranberries with orange juice and maple syrup (no sugar!) as a base, infused with the comforting aroma of cinnamon. I hope their tastes and smells will help you make a good impression for your guests before your holiday meal! Merry Christmas!

Cheese Fried Egg, Mushroom, and Avocado Sandwich 起司煎蛋、酪梨與蘑菇三明治

 

Even though I've been on Instagram for about a year, I hadn't been very active until recently. I must say that it wasn't the easiest thing for me in the beginning. Normally when I finish cooking,   taking photos of my daily meals is the last thing on my mind. Instead, I would rather rush to the table and eat.（≧▼≦；) Seriously, I love my food fresh and hot. Having to take those few extra minutes for the photo, and watching my hot plate get cold in my 10C kitchen in the winter is not my thing.

Overnight Quinoa and Oat Porridge with Apple Pecan Pie Topping - hot method 蘋果派免煮燕麥粥

I love cold cereals, but on freezing cold days like we have in Quebec (when it starts to go below -5C), it's no fun to wake up shivering and then have to swallow a big bowl of cold cereal first thing in the morning! I'd say it's time to make some adjustments in our habits to fit the winter. What do you say? As we all know, a good breakfast is an important start to the day. Especially when the weather is cold, my body often screams for hot food in the morning. Growing up in Taiwan, I was always given warm or hot food by my mom in the winter. There's something comforting about that, and further, I was told that eating cold food would only make your body work harder to stay warm.

Warm Quinoa Turmeric Cauliflower Salad with Cranberries, Hazelnuts and Goat Cheese 藜麥薑黃花椰菜、蔓越莓與榛果沙拉

 

During the past few months in Taiwan, one of the grains I really missed having was quinoa. It's not something you can find easily there, since it's not what we cultivate, nor is it in our diet. I love quinoa for its rich nutrients and nutty taste. Since it's a superfood, I can simply pair it with other vegetables and enjoy it as a light healthy meal. How convenient!

In this recipe, I chose to pair the quinoa with cauliflower. I know what you're going to say - it's not most people's favourite vegetable, and guess what? Nor is it mine! A lot of the poplular Fall quinoa salads are often made with butternut squash or kale, so I really wanted to make the salad with a not-so-popular vegetable. It's always more challenging for me to use some ingredients that I don't necessarily like so much, and transform them into something I like. 

Simple Pickled Butternut Squash 涼拌冬南瓜絲

In Taiwan, I grew up eating a lot of pickles as condiments or as appetizers, especially in the summer, since most pickles are refreshing and cooling. Unlike the western style of pickle, they're not always pickled in vinegar, nor are they always made over a long period of time. In fact, most of my mom's pickles were made within just thirty minutes to an hour. The pickles that you see most often in Taiwan are cucumbers, cabbages and radishes. My mom loves making different types of pickled cucumbers; sometimes she makes them with sea salt, sometimes with salted plums, both of which I love!

Chicken Over Rice Taiwanese style 雞肉飯

So here I am, after three months in Taiwan, I'm finally back! I know it's been too long to be away from the blogging world. I tried here and there to post something in between, but alas, no recipes. I can't tell you how much I missed writing and taking photos for my recipes, but I had no choice; I had to return home for some important family matters. It was a difficult time for all of us, and while there, I went through many different emotions: there was sorrow, relief, joy, tension, grief. It's hard to describe, it changed everyday. Thankfully, those emotions are slowly diminishing… Having gone through it, it's now time to go forward.

From Fostering to Adopting, Part 1 – My Story 從代養到領養, 1: 我的親身體驗

 

After adopting Soji many years ago, who was a rescued cat, we decided that instead of buying an animal, we’d adopt. Almost 10 million pets are euthanized in shelters in the US alone every year, and among them, most are cats. Since a lot of animals enter the shelter everyday, space is very limited. Unfortunately the ones who don’t get adopted within a certain amount of time are often euthanized, unless it’s a no-kill shelter. Offering foster care or adoption to your local shelters can make a whole lot of difference to the shelters, to the animals, and even in your own life! This is one such story, my own.

Atayal Kitchen in Wulai 烏來泰雅廚房

 

 

  

Sometimes we can’t know that a certain place we visit may become one of the most meaningful memories later on in our lives. A few months ago, I wrote about the fish market town of Wanli, and just like Wanli, Wulai has a special place in my heart as well. It was one of those places that my father used to take us to visit a lot when we were growing up, and it was also one of the last places he took us to. When I went back to visit him last year because of his illness, despite his health condition, he was very eager to take us there to walk around Wulai Old Street and taste some native Taiwanese food.
 

Wulai Old Street 烏來老街

Entering the Wulai Old Street, we saw two choices for sausage vendors. One of them had an advertisement that said they were featured on TV, accompanied by a very long line of people. Since I tend to like rooting for the underdog, and as the weather was quite hot, we decided to go to the one across from the famous one to give their sausages a try. Though I can’t compare theirs with the other’s, it turned out to be quite good! It was nicely seasoned, juicy and not greasy, and was made with 100% wild mountain boar.


走進烏來老街口馬上就聞到香腸的香味，左手邊的雅各香腸，因為之前受電視採訪已被炒熱，所以大排長龍。然而在這樣炎熱的氣候下，已汗流夾背的我實在沒有什麼耐心去排隊 o(´^｀)o，況且對面的月球香腸其實看起來也很不錯，就決定嚐試較不起眼的這家。我們選擇的是蒜味，它外層烤的很香，肉餡扎實且不會太鹹或油膩，是100%山豬肉做的~

Blueberry Earl Grey Iced Tea 藍莓伯爵冰紅茶

 

 

 

Wait! If you just made my Blueberry Earl Grey Tea Jam, don't wash that pot yet. This is a very simple and quick recipe that you can make from your leftover tea bags of the blueberry earl grey tea jam. My mom always tells me to reuse food if it's possible, and here is a perfect example of how you can do so. I hope you enjoy both the jam and the iced tea, and I especially want to encourage everyone to think of ways to reuse some of the food that we normally throw away! (*＾▽＾)／

Blueberry Earl Grey Tea Jam 藍莓伯爵茶果醬

Making many different varieties of jam during the summer with fresh berries can be a lot of fun, but without any special flavour, it can be a little boring to me. I especially love trying out flavours that I don't often see from the stores. Since I'm a tea lover, I thought I'd try to make my blueberry jam this year with Earl Grey tea. I've never seen a blueberry and Earl grey tea jam before, so I was a bit skepticle first but as I was cooking the mixture and with the wonderful smell coming out, I knew that my decision was a good one (“⌒∇⌒”) It's a perfect accompaniment for a simple piece of bread, crossiant, or scone, plus you can also make a delicious blueberry Earl grey iced tea from this recipe!

Garlicky Spice-Rubbed Grilled Chicken with Vegetables 百里香蒜味燒烤雞

I hope everyone has been enjoying their summer. We've been lucky to have this fantastic weather so far; it's neither too hot nor too rainy, just perfectly comfortable - great BBQ weather for entertaining friends! But what about for those rainy summer days, or perhaps you don't own an outdoor BBQ? For my post this month, I decided to write a grilled chicken recipe that can be made indoors, without loosing any of that deep flavour and tender texture. As an added plus, it makes a great accompaniment to my summer slaw - they are happy together, and your tummy will be, too!! So I welcome you to head over to Foodies In Quebec City to learn how to make this deliciously defiant indoor "BBQ" grilled chicken.

今年魁北克的夏季非常的涼爽，雨不多也不會太熱，很舒適。這種氣候之下烤肉是再適合不過的了！我決定這個月在Foodies In Quebec City寫個燒烤雞肉食譜，順便和我的涼拌高麗菜食譜一起搭，想看食譜的朋友們請到那裡閱讀百里香蒜味燒烤雞。這個食譜的做法簡單，而且可以讓你在任何的季節都能輕鬆的在家裡做出來喔~

Summer Slaw 涼拌高麗菜沙拉

There are many reasons why I love to eat my vegetables raw in the summer: it requires no cooking, no grease, it's refreshing, and most importantly, it saves time! It also allows you to enjoy all the beautiful summer fruits and vegetables in their simplest and purest form, which I often prefer. 

A typical coleslaw is usually made with shredded cabbage and carrots. Here, besides the cabbage, I used one of my summer favourites - rhubarb, along with kiwis. Because of this, the salad contains a high amount of vitamin A, C, and K. Instead of the typical creamy, high-calorie mayonnaise-based dressing, I just used lime juice. Together with the mint, it really brings out the summer flavours. 

Coping With the Loss of Your Pet 走出失去寵物的悲傷, 2

I know you might think I were crazy if I told you that I believe in animal communicators, but I ask you to continue to read with an open mind. After my baby angel, Soji, left us, without even discussing it with each other, my husband and I both knew what we were going to do next - yes, consult with an animal communicator! Soji's last veterinarian, Dr. Anne-Marie Gagnon, is a holistic vet who was able to communicate with Soji on the surface level and send her energy to help her during her sickness. When we spoke to her on the phone and asked her if she knew anyone who could help us, she kindly recommended us to someone she knew, Susan Hamlin. 

 

Poached Eggs 水波蛋

*This was a post that first appeared in my prior blog, 2 Sisters et 1 Cat

This is one of my favorite ways to enjoy eggs, and I'm about to share with you a quick way to impress someone on this Valentine's Day! Those of you who are easily intimidated by those two words - poached eggs, don't let yourself believe that you can only enjoy it in restaurants. You just need to know a few things before you start. 

Penne with Fiddlehead Ferns, Yellow Wax Beans and Lemony Spinach-Pistachio Pesto 義大利麵與野生蕨菜、菜豆和檸檬菠菜開心果青醬

When I went to the Marché du Vieux Port a few weeks ago, I was very happy to see that slowly, spring vegetables are starting to make their appearance. Besides some lettuce, one of the few greens you'd find are fiddlehead ferns. When I first encountered this rare spring delicacy back in 2010 in New York at a farmer's market, their unusual curlicue shape caught my eyes and lit my curiosity. If I remember correctly, it was just starting to get some "recognition" at the time. Without knowing exactly what it was or how it tasted, my intuition told me to grab a handful of them. I was so excited about it that I rushed home and immediately cooked them that evening! Ｏ(≧▽≦)Ｏ

Lemony Spinach-Pistachio Pesto 檸檬菠菜開心果青醬

 

Whenever the whether starts to get warm, I like to incorporate more herbs, such as basil, parsley, and chives in my cooking. Every year around this time, I buy several different pots of herbs to grow. Unfortunately, they always die in the winter, since it's so cold here. I can't seem to keep any indoor plants without my cat eating them. Given all that, it's still worth it for me to get them and enjoy them, even if only for a few months. 

 

Kahlua-Chocolate Banana Bread 卡魯哇巧克力香蕉蛋糕

I don't know about you, but whenever I surf around online looking at yummy food photos, it always makes me hungry. And I mean anytime, anywhere, and even after I just ate! That's how this banana bread recipe was born. （／_＼）I was pinning photos from Pinterest one night and I came across this Espresso-Chocolate Banana Bread recipe from Yes To Yolks. The idea of espresso, chocolate chips, and banana all together sounded so mouth-watering to me. I had just finished my dinner and had a belly full of food, but at that moment, nothing was going to stop me. I didn't care how late it was, I was determined to make that darned espresso-chocolate banana bread! (*≧m≦*)

The North Coast of Taiwan, Wanli & Jianshan Old Street 萬里、金山老街

It was precisely a year ago when I went back to Taiwan. I started writing this post, but never finished it and decided to leave it that way. It was just too painful for me to replay it all (my father's illness, my husband's work difficulties, having to restart a brand new blog...), but now I feel ready to share - yes, I know it's very late, please forgive me! I realize that I can't let go of these memories, so you'll probably be seeing more posts about my trip to Taiwan in the coming months.

Lentil-Fennel-Apple Salad With Lemon-Hazelnut Vinaigrette 球莖茴香、蘋果、法式扁豆沙拉與檸檬榛果醋醬汁

 

While most places have been greeted by the arrival of spring, the blossoming of flora, and the abundance of vegetables in the past few weeks, Quebec still remains under 10 degrees most of the time. In fact, we still had some snow here and there until just a week ago. The temperature finally rose! Most of the spring vegetables are not usually out for another few weeks. By this time, I'm already itching for something a little lighter and more cleansing for a change.

How To Prepare Fennel 如何處理球莖茴香

Slightly sweet with a liquorice flavour, fennel has a celery-like texture and is nice to enjoy raw. Growing up in Taiwan, I'd never seen it before I went to NY, and even then, I didn't dare to try it until after I got into cooking. It's actually extremely easy to prepare, and is a great addition to your salad, fish, or even meat dishes. Use both the bulb and the fronds to add this unique flavour to your dish! 


 

Baked Eggs and Turkey-Chickpea-Spinach Meatballs in Smokey Paprika Tomato Sauce 匈牙利紅椒蕃茄醬汁烤蛋與鷹嘴豆肉丸

 

Last month, I was fortunate enough to win two tickets (worth $500!) to go to an opening event of a food festival, Québec Exquis with this photograph above. Thanks to ICI Québec who held the food photography contest! It was a special event that we normally wouldn't go to, with a lot of fancy little bouchées that were being served by the top restaurants in Québec! I turned my prize into a "mission to share with everyone" and took notes throughout the whole event. As you know, with a couple drinks, it is quite easy to lose your memory! XD 

So here's the event, La Soirée Haute Cuisine and "the recipe" - Baked Eggs and Turkey-Chickpea-Spinach Meatballs in Smokey Paprika Tomato Sauce. They're both featured at Foodies In Quebec City. If you're still fishing for an interesting brunch recipe for this Easter weekend or for Mother's Day, then you've come to the right place! 

 

One of the most beautiful and delicious bouchées from La Soirée Haute Cuisine

「美食之夜」晚宴中的食物

上個月很幸運的贏來2張參與第四屆Québec Exquis美食節開幕晚會，並價值$500加幣的票。這要感謝舉辦這項比賽的ICI Québec! 由於這晚會很特別，而當天晚上的食物又都是由魁北克很知名的餐廳所提供，為了讓大家能對魁北克的美食大開眼界，整晚一邊忙著吃、一邊忙著排照與做筆記。(其實大部分是一張嘴不停的吃才是吧…!(；¬д¬)

這個月特別在Foodies In Quebec City寫了2篇，大家可以到那裡閱讀「美食之夜」(按這裡)，以及這個與眾不同的烤蛋食譜 (按這裡)！如果您還在為這個週末的復活節或即將來臨的母親節brunch要做什麼菜而煩惱，那麼嘗試看看這道特別又健康的料理吧！

Coping With the Loss of Your Pet 走出失去寵物的憂傷, 1

Life without Soji (our cat) has not been easy these past 4 months. After all, we spent 14 years of our life with her! Before Soji, I had never had a cat. If anything, I was a little afraid of cats. I remember that my husband and I just started dating before we met Soji. He liked to tease me and suggested that maybe I should get a cat. He was out one day and, coincidentally, saw a flier from a neighbor who was looking for someone to watch her cat for about 2 weeks. He showed it to me. At the time, I thought, why not? I'd get to earn a few bucks, the time wasn't long, and it'd be a great chance for me to learn some cat skills. Before deciding, we went to visit the neighbor, and Soji simply looked too cute for us to say no, so we brought her home right away. Unexpectedly, she and I became very close almost instantly. (I guess I'm a natural, after all!) Before it came time to return her, we checked in with our neighbor and were surprised when she told us that if we wanted her, we could keep her (apparently, Soji didn't quite get along very well with our neighbor's other 3-legged cat.) We realized... Oh, that's why!

Beef "Bourguinness" Individual Pot Pie 吉尼斯迷你燉牛肉派

You may be surprised to see that for this post I chose such a hearty dish! I know, it's not very me (as you can see from my other recipes). I don't normally eat much meat, nor do I eat a lot of French food at home, but since Saint Patrick's Day is coming, and with the great quality meat we have here in Quebec, I thought, why not introduce something different to everyone? This recipe is really multi-functional, you can think of it as three separate dishes: the beef stew, the sautéed mushrooms with caramelized pearl onions, and the baked mashed potatoes.

I love cooking up a storm every now and then with some French classics. This recipe takes me back to the old days when I was in The French Culinary Institute. I remember how many times we had to practice certain techniques and how complicated the art of French cooking is, but in the end, the taste makes it all worth it. I'll be showing you how to make everything from scratch: no gravy packages, no frozen mashed potatoes. It's the real thing! So why wait, come check out this recipe (with lots of photos) on Foodies In Quebec City!

 

很多朋友們大概會為我這次寫的食譜感到驚訝，因為我大部分都是煮較簡易又清淡的料理，也不吃太多的牛肉，什麼烤牛肉、牛排等我都很少吃。不過就如同大家一樣，有時候也會例外的想吃口味稍重的菜，特別是聖帕特里克節 (Saint Patrick's Day) 就即將到來，而我們在魁北克又有品質非常好的肉，讓平時在家並不是那麼常吃法國菜的我，想到偶爾也應該介紹些不同口味的料理來給大家嘗試。這個食譜其實可以讓大家分為3個不同的料理來享用：燉牛肉、奶油蘑菇與焦糖小洋蔥、烤馬鈴薯泥，是個多功能又實用的食譜。除此之外，它也讓我想起多年前在紐約的French Culinary Institute受訓時做的一些菜及那時期嚴格的訓練。法國菜的確是很下工夫，但是煮出來那完美無瑕的料理是另人肯定的。我將在這個食譜裡與大家分享一些道地的法式手法，請大家到Foodies In Quebec City來學這道讓家裡充滿美味的派！

The French Garnishes: Sautéed Mushrooms In Butter & Caramelized Pearl Onions 奶油炒蘑菇與焦糖小洋蔥

Very often in French comfort food, like Boeuf Bourguignon (beef stew In red wine), Coq au Vin (chicken in red wine), Poulet Roti (roasted chicken), etc., you will see mushrooms and pearl onions among the ingredients. You might think that all the vegetables were cooked together, but in fact it's not what it appears; they're actually supposed to be cooked separately! Some of the ingredients such as the onions and celery are typically discarded after cooking, since they tend to get mushy. Once the sauce of the dish is ready, this is when you add the garnishes with everything else before serving.

I love how in French cuisine you add garnishes to have the right texture. It's more work, more time, and even a little wasteful, but to me, that is the art and beauty of the classic French cooking - everything is cooked to perfection. Here, I'll show you how to make two of the most classic garnishes: sauteed mushrooms in butter and caramelized pearl onions. You can even make them ahead of time and just add them to your dish before reheating!

Butternut Squash And Turnip Soup With French Lentils 南瓜蕪菁濃湯與法式綠扁豆

This recipe is actually inspired by a soup I had at Le Cercle (one of the hippest and one of my favourite places in Quebec) on New Year's Eve just 2 months ago. We wanted something light and easy for our tummy to start with - since we knew that it would have a lot more to take later on. It was supposed be the soupe du jour, and even though the waiter sort of told us what it was made of--you know, it was New Year's Eve, who was listening??? And forget about it, since everything was in French, too!!! 

 

The Perfect French Green Lentils 如何煮法式綠扁豆

Many years ago, before I knew much about cooking, I was making a recipe that called for French green lentils and used Indian green lentils instead, thinking they were the same thing. It is easy to confuse them, since they're both green. Especially in the US, unless you go to a specialty store or a health food store, you won't find many varieties of lentils. Though the two lentils are similar in color, French lentils are darker, smaller, and hold their shape much better after cooking. They're also called Puy lentils (lentilles du Puy) because they're originally grown in the French region, Puy.

Sautéed Burdock With Carrots And Arame 和風牛蒡炒鹿尾菜

If you're not familiar with burdock root, it could strike you as an odd looking vegetable. I remember back when I was in NY, I once bought some burdock in Chinatown. On the bus ride home, the long, skinny roots popping out of my shopping bag grabbed a lot of attention. The woman behind me probably couldn't resist her curiosity; she finally asked me what exactly those roots were and what I was going to do with them. 

 

Cranberry Heart Swirl Cheesecake 越莓蔓愛心乳酪蛋糕 on Foodies In Quebec City

I would like to announce to you that starting this month, I'll be working on a new food blog with Allison Van Rassel (a journalist, media personality, and blogger whom I grew to admire soon after arriving to Quebec) and several other very talented people. I will contribute one post a month, starting with this Valentine's Day Cranberry Heart Swirl Cheesecake recipe! (Click Foodies In Quebec City to view the complete post and recipe.) 

 

As an anglo foodie, it was (and still is!) quite difficult for me to try to read about restaurants in French and find out where to go in Quebec City. When I searched in English, there weren't that many reliable and thorough reviews, but Foodie in Quebec City was an exception. I was able to count on Allison's reviews when I wanted a good meal or I would often agree with her critiques of places I knew. She knows a lot about food and gives her honest opinions, but what I like the most is that she includes the music in her restaurant reviews as well! As a musician, I've always been very aware of how music changes our mood and sets the tone of the place. I was really glad to see that someone actually thought to write about it!

A few months ago, Allison decided to expand her blog and invite more foodies to collaborate with her! I feel very fortunate and honored to be part of this blog and team! So what's the new blog Foodies In Quebec City about? It's all about the love of culinary culture in Quebec City, recipes that are inspired from local ingredients, why you should eat locally, and much more! Come and like Foodies In Quebec City's Facebook page and discover the heart of French cuisine and new tastes in Quebec City!! ( ´ ▽ ` )ﾉ

想在這裡與大家分享一個好消息：最近與一位我自己很欣賞、很欽佩、也是魁北克知名的媒體主持人與部落客 - Allison Van Rassel，以及其他一些也很有才華的部落客們一起合作。從今天開始，我會每個月在Foodies In Quebec City寫一篇文章，這個蔓越莓愛心乳酪蛋糕是我在那裡的第一個食譜，也是為這個情人節特別寫的！(閱讀整篇文章與食譜，請看這裡)

身為英語系的美食家，要在這裡上網以法語閱讀餐館的相關資料並非容易，而要閱讀英文又沒有太多可靠且很詳細的網頁或部落格可以選擇。但某一天在不經意的情況下，找到了Foodie In Quebec City，發現Allison對餐館的評論不但可靠，對於我已經嚐嗜過的餐廳，也通常都很同意她的意見。然而我最喜歡的是她在餐館的評論中，經常會提到音樂及餐廳的重要關係。身為一個音樂人，我非常清楚音樂對我們心情上的影響及給予整個環境的氣氛，我當時很高興看到有人能了解並指出它們的連接關係。

幾個月前，Allison決定擴展她的部落格，並邀請更多的美食者與她一起合作，我感到非常幸運能成為這團體成員的其中之一。那麼這個新改革的Foodies In Quebec到底有什麼特別的呢？它將會為大家介紹魁北克市獨特無一的美食及使用當地食材製成的美味食譜、並呼籲大家多吃當地季節性的食品等等，歡迎大家到我們的臉書(請按這裡)來按讚！ ( ´ ▽ ` )ﾉ

Butternut Squash and Turkey Dumplings 南瓜火雞水餃

 

Having lived in the West for more than half of my life, strangely, Chinese New Year seems less and less significant for me these days, not to mention that I'm already not someone who's very accustomed to celebrating holidays. Also, you don't get days off like they do in Taiwan (somewhere around 6-8 days). Here, I feel lucky if the Chinese New Year's Eve is on the weekend!

As I was growing up, my parents used to take us back to their families' homes in the southern part of Taiwan every Chinese New Year. It's the tradition for family to get together on this major holiday. We would first worship and give offerings to our ancestors to ask for their blessings and protection for the New Year. Then, all the women would be in the kitchen preparing for the feast, while the men talked and the kids played. Frankly, because of all the firecrackers that used to scare me, I never really cared much about the Chinese New Year, except that I was happy to get the days off and to get to eat a lot of delicious food.

Homemade Whole Wheat Dumpling Wrappers 全麥水餃皮

 

Despite that my mom always made her own dumplings when I was growing up, she has actually never tried to make her own dumpling wrappers. Can't say that I blame her, since in Taiwan you can easily buy very good homemade dumpling wrappers from farmer's markets. They're fresh, soft, and chewy. I used to love the feel of it when I helped my mom make dumplings.

Nowadays, you can buy dumpling wrappers almost anywhere, even in a small place like Quebec! But homemade ones like the one my mom buys? Nope, not unless you live in Asia. A traditional dumpling wrapper should be made with just flour, water and salt. Sadly, if you look at the store bought ones, some of them have preservatives or other chemicals added. 

Three-Cup Chicken with King Oyster Mushrooms Taiwanese Style 三杯杏鮑菇雞

Three-Cup Chicken is perhaps one of the signature dishes of Taiwanese cuisine. It was a typical dish on our dinner table, and my all-time favourite from my mom!! I don't know any Taiwanese person who doesn't like this dish. With lots of ginger, rice wine, and dark sesame oil, it is supposed to be very warming for the body, and therefore is a must in the fall and winter. The dish gets it's name from the three key ingredients: 1 cup dark sesame oil, 1 cup soy sauce, and 1 cup rice cooking wine.